Peanut Butter-Banana Cream Pie |
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Prep Time: 13 Minutes Cook Time: 0 Minutes |
Ready In: 13 Minutes Servings: 10 |
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Ingredients:
1 (1-ounce) package sugar-free white chocolate or vanilla instant pudding mix |
1 3/4 cups fat-free milk |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened |
1/4 cup reduced-fat creamy peanut butter |
2 tablespoons sugar |
1 (8-ounce) container frozen fat-free whipped topping, thawed and divided |
1 cup sliced ripe banana (1 large banana) |
1 (6-ounce) reduced-fat graham cracker crust |
3 tablespoons fat-free caramel ice cream topping |
Directions:
1. Prepare pudding mix according to package directions, using 1 3/4 cups fat-free milk. Set aside.
2. Combine cream cheese, peanut butter, and sugar in a large bowl; beat with a mixer at medium speed until blended and smooth. Gradually add pudding, beating until well blended. Fold in 1 cup whipped topping.
3. Arrange banana in bottom of crust; drizzle with caramel. Spoon peanut butter mixture into prepared crust; cover and freeze 1 hour. Spread remaining whipped topping evenly over pie. Freeze 8 hours or overnight.
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